Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Raspberry White Chocolate Cake Roll

Raspberry White Chocolate Cake Roll is a stunning dessert that perfectly balances the sweet creaminess of white chocolate with the tartness of fresh raspberries. This light and fluffy sponge cake is elegantly rolled around a smooth, creamy filling, making it an impressive centerpiece for any celebration or a delightful indulgence for yourself. Easy to make and visually appealing, this cake roll is sure to impress your family and friends at your next gathering.

  • Total Time: 35 minutes
  • Yield: Serves approximately 10 slices 1x

Ingredients

Scale
  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 4 large eggs (room temperature)
  • 1/4 cup vegetable oil
  • 1 tsp vanilla extract
  • 1 cup fresh raspberries
  • 1/2 cup white chocolate chips (melted)
  • 8 oz cream cheese (softened)

Instructions

  1. Preheat oven to 350°F (175°C) and line a jelly roll pan with parchment paper.
  2. In a bowl, whisk together flour, sugar, baking powder, and salt.
  3. In another bowl, beat eggs until frothy; add oil and vanilla. Gradually mix in dry ingredients until just combined.
  4. Pour batter into the prepared pan, spreading evenly. Bake for 12-15 minutes until golden brown.
  5. Cool the cake for five minutes, then roll it up in parchment paper to maintain its shape.
  6. Prepare filling by mixing melted white chocolate with softened cream cheese and gently folding in raspberries.
  7. Once cooled, unroll the cake, spread filling evenly, roll it back up without parchment, and dust with powdered sugar before serving.
  • Author: Emmeline
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 210
  • Sugar: 14g
  • Sodium: 150mg
  • Fat: 10g
  • Saturated Fat: 4g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 27g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 50mg

Keywords: For added flavor, incorporate lemon zest into the filling or swap out raspberries for strawberries or blueberries. Store leftovers in an airtight container in the refrigerator for up to three days.